Easter Sugar Cookies (Sandwich Cookies Recipe)

When the flowers start to bloom and the air turns sweet, there is nothing quite like a tray of freshly baked treats to celebrate the season. These Easter Sugar Cookies are not your average holiday biscuit. Instead of the traditional, often dry, cutout cookies, we are making incredibly soft, drop-style sugar cookies that melt in your mouth. To take them to the next level, we’ve transformed them into stunning sandwich cookies filled with a cloud-like vanilla buttercream. Whether you are hosting an Easter brunch or looking for a fun activity to do with the kids, these pastel-colored delights are the ultimate festive dessert. The soft texture paired with the rich filling makes them a guaranteed crowd-pleaser that looks as beautiful as it tastes.

Why You’ll Love This Recipe

You will fall in love with this recipe because it combines simplicity with a high-end bakery aesthetic. Unlike traditional sugar cookies that require chilling the dough for hours and tedious rolling, these are “drop and bake,” saving you precious time in the kitchen. The addition of both baking soda and baking powder ensures a tender, chewy crumb that stays soft for days. Furthermore, the versatility of the pastel colors makes them highly customizable—you can match any spring decor! Finally, the homemade buttercream filling adds a luxurious touch that elevates a simple cookie into a gourmet dessert experience that guests will be talking about long after the holiday is over.

What Is an Easter Sugar Cookie Sandwich?

An Easter sugar cookie sandwich is a festive dessert featuring two soft, sugar-based cookies held together by a thick layer of frosting. Unlike standard sugar cookies which are often thin and crispy, these are designed to be slightly thicker and more pillowy to support the weight of the buttercream. The “Easter” element comes from the vibrant yet soft pastel hues—usually pink, yellow, blue, and purple—achieved by tinting the dough before baking. By sandwiching them together, you get a double dose of cookie and a burst of creamy vanilla, creating a textural contrast that is far more satisfying than a single, undecorated cookie.

Ingredients Overview

To achieve the perfect bake, quality ingredients are essential. Here is a breakdown of what you’ll need:

• All-Purpose Flour: This provides the structure. Make sure to measure using the spoon-and-level method to avoid dense cookies.
• Leavening Agents: A combination of baking soda and baking powder gives these cookies their signature lift and softness.
• Unsalted Butter: Use high-quality butter and ensure it is softened to room temperature. This allows it to cream properly with the sugar, trapping air for a light texture.
• Granulated Sugar: This sweetens the dough and helps the edges crisp up just slightly while the centers remain soft.
• Large Egg: The binder that holds everything together and adds richness.
• Vanilla Extract: Always use pure vanilla extract for the best flavor profile. It bridges the gap between the sweetness of the sugar and the richness of the butter.
• Gel Food Coloring: This is crucial. Gel colors are highly concentrated and won’t alter the moisture content of your dough like liquid drops will.
• Powdered Sugar: The base of our buttercream, providing sweetness and stability.

Ingredient Substitutions & Tips

If you find yourself missing an ingredient, don’t panic! You can substitute the vanilla extract with almond extract for a professional bakery flavor that pairs beautifully with sugar cookies. For a dairy-free version, use a high-quality vegan butter stick (ensure it is the kind meant for baking, not a tub spread). If you want to reduce the sweetness slightly, you can add a tablespoon of lemon zest to the dough for a bright, spring-forward citrus note. Pro tip: Always use “softened” butter, not melted. If the butter is too warm, the cookies will spread too much in the oven, losing their round, plump shape.

Step-by-Step Instructions

1. Preparation: Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. This prevents sticking and ensures even browning.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set this aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat 1 cup of softened butter with 1 1/2 cups granulated sugar. Use a hand mixer or stand mixer on medium-high speed for about 2-3 minutes until the mixture looks pale and fluffy.
4. Incorporate Wet Ingredients: Add the egg and 1 1/2 tsp vanilla extract. Beat until well combined, scraping down the sides of the bowl as needed.
5. Combine: Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined—overmixing at this stage can lead to tough cookies.
6. Color the Dough: Divide the dough into four equal portions in separate bowls. Add 2-3 drops of different gel food colors to each bowl. Use clean beaters (or a sturdy spatula) to fold the color in until no streaks remain.
7. Scoop and Bake: Roll 1 tablespoon of dough into a ball. Place on the prepared sheet, leaving 1.5 inches of space between them. Bake for 7-8 minutes. The cookies should look set but not browned.
8. The Buttercream: While the cookies cool completely, beat 1 cup of butter and 4 cups of powdered sugar with vanilla and a pinch of salt. Whip for 3 full minutes until it reaches a piping consistency.
9. Assemble: Pipe a swirl of buttercream on the flat side of one cookie. Top with another cookie of the same (or different!) color and press gently.

Expert Baking Tips

To get that perfect “professional” look, use a cookie scoop. This ensures every single cookie is the exact same size, which is vital when you are trying to match them up for sandwiches. Another expert secret is the “Scoot” method: as soon as the cookies come out of the oven, place a circular glass or cookie cutter over them and gently move it in a circular motion. This rounds out any uneven edges, resulting in perfectly circular cookies. Lastly, ensure your egg is at room temperature before adding it to the creamed butter; this prevents the butter from curdling and ensures a smooth, emulsified dough.

Mastering the Pastel Palette

The key to beautiful Easter cookies is achieving the right “pastel” look. When using gel food coloring, remember that a little goes a long way! Start with a tiny toothpick-tip amount of color. You can always add more, but you can’t take it away. For a classic Easter aesthetic, aim for “Robin’s Egg Blue,” “Petal Pink,” “Soft Lemon,” and “Lavender.” If you want to get creative, you can marble the dough by taking small pinches of two different colors and lightly rolling them together before baking. This creates a beautiful “tie-dye” effect that looks stunning once the cookies are sandwiched.

Serving Suggestions

Present these cookies on a white tiered dessert stand to let the pastel colors pop. They look beautiful nestled next to chocolate eggs or sugar-coated marshmallow chicks. For an afternoon tea, serve them alongside a floral herbal tea or a cold glass of milk. If you’re gifting them, place them in a clear cellophane bag tied with a grosgrain ribbon—the visible layers of colorful cookie and white frosting make for a very impressive homemade gift.

Storage & Make-Ahead Tips

These cookies are excellent for making ahead of time. You can store the assembled sandwich cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you want to prep further in advance, you can freeze the un-iced cookies for up to 3 months. Simply thaw them at room temperature before filling with fresh buttercream. Avoid freezing the assembled sandwiches, as the frosting texture can change upon thawing.

FAQs

Can I use liquid food coloring instead of gel?
While you can, it is not recommended. Liquid coloring is less vibrant and adds extra moisture to the dough, which can cause the cookies to spread more and become thin. Gel provides a concentrated color without changing the chemistry of the bake.

Why did my cookies come out flat?
Flat cookies usually happen if the butter was too soft or nearly melted when you started. It can also happen if your baking soda or powder is expired. Ensure your leavening agents are fresh!

Do I have to use buttercream?
No! While vanilla buttercream is classic, you could also use cream cheese frosting, chocolate ganache, or even a thick layer of lemon curd for a more tart spring flavor.

Can I make the dough in advance?
Yes. You can wrap the colored dough in plastic wrap and refrigerate it for up to 24 hours. Let it sit at room temperature for 15 minutes before rolling so it’s easier to handle.

How do I get the frosting so white?
To get a bright white buttercream, beat the butter alone for 5 minutes before adding sugar. You can also add a tiny, tiny drop of purple food coloring to neutralize the yellow tones of the butter.

These Easter Sugar Cookies are more than just a dessert; they are a celebration of spring in every bite. With their soft, pillowy texture and sweet buttercream center, they provide a nostalgic flavor that appeals to both children and adults. By following these simple steps and tips, you’ll create a professional-grade treat right in your own kitchen. Happy baking, and may your Easter be filled with color and sweetness!

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